Crushed Candy Cane Cookies

These Candy Cane White Chocolate Cookies are chewy and full of Christmas flavor. Step-by-step photos help you make sure you bake the perfect cookies for your family and friends!

Christmas time means obnoxious amounts of sweets are accepted. I realize Christmas is over. But I still have candy canes. So I decided to bake.  Just because it's January doesn't mean I am going to stop baking to go to the gym.

Anyways back to the point. I thought about these cookies weeks before I actually made them. Busy got the best of me.

I made them. I loved them.

Chewy cookies, with creamy dreamy white chocolate and minty clean peppermint chunks and candy canes!

You make them. You love them. They disappear.

Some of my other favorite cookies to serve at Christmas time are Amaretti Cookies, Viennese Whirls, Cream Cheese Cookies, and Homemade Brownies.

Let's get to the recipe.

Jump to:

• Ingredients
• Instructions
• Can You Make Cookies Ahead Of Time
• Recipe Card
• Recipe Ratings & Comments

Ingredients

• Unsalted butter, at room temperature
• Granulated Sugar and Light Brown Sugar
• Large Eggs, at room temperature
• Pure Vanilla Extract
• All-Purpose Flour
• Baking Soda
• Salt
• White Chocolate Chips- Good quality makes a huge difference. I use Callebaut White Chocolate Callets.
• Andes Peppermint Crunch Baking Chips
• Candy Canes crushed up

Instructions

In the bowl of an electric mixer or large bowl with handheld electrical mixer combine butter and sugars. 

Mix on medium speed for around 3 minutes, until light and fluffy.

Stir in vanilla and eggs, one at a time. Scraping down the bowl to ensure everything is evenly combined.

In a small bowl mix together flour, baking soda, and salt.

Add the flour mixture to the wet ingredients and slowly mix together.

When about 75% mixed through stir in white chocolate chips, Andes peppermint crunch bits, and crushed candy canes.

Scoop the dough using a medium cookie scoop and place on a plate/cookie sheet cover with plastic wrap and chill for at least 1 hour.

Preheat the oven to 350F/180C and line your baking sheet with a Silpat liner or parchment paper. This is important to stop the cookies from sticking.

Place the cookie dough on the sheet, 2 inches apart and bake for 8-11 minutes. Until the cookies are slightly golden around the edges. Let the cookies cool on the tray for 5 minutes then transfer to a wire rack.

Check out this post on my Cookie Baking Tips

Can You Make Cookies Ahead Of Time

You can bake the cookies and freeze them or freeze the unbaked cookie dough.

To freeze unbaked cookie dough scoop the cookie dough into balls then place on a parchment-lined plate. Place the plate in the freezer for 30 minutes to freeze the dough into their ball shape. Transfer dough balls to a freezer-safe container for up to 3 months.

To bake from frozen just add an additional minute or two to the baking time.

To freeze baked cookies let the baked cookies cool completely then store in a freezer-safe container. Let cookies thaw at room temperature for 30 minutes.

If you love candy cane in desserts try one of these recipes from my friends: No Churn Candy Cane Ice Cream, Peppermint Crunch Sugar Cookies, or Peppermint Whoopie Pies.

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Recipe Card

This post was originally published on January 1, 2013. As of November 2019, the text and photos have been updated.